Turnip Soup

Slice one-fourth of a Swedishturnip, sweat it in fresh butter, and keep it stirring with a wooden spoon to colour it equally of a light brown; then let it simmer in some broth for nearly two hours, and squeeze it through a tammy; add broth of fowl prepared in the usual manner; skim the puree to clarify it, and add a pinch of sugar. Serve with it fried bread on a plate separately.